Mix one cup of water and one and a half cups of sugar. Simmer over the stove until the sugar is dissolved. Add two sticks of cinnamon, three cloves and sliced ginger. Stir and simmer for five minutes until sugar is fully dissolved. Then let the ingredients steep like a tea for 20 minutes. Strain pan to remove the spices. Add two tablespoons of hazelnut liquor to the sugar mixture. Whisk the ingredients together. Put two scoops of affagato or ice cream in a bowl and pour 1/4 cup of the simple syrup over. Pour one half cup of hot espresso over the dessert.